Parmesan Dill Brown Rice Pasta

Ingredients:
8 oz. Brown Rice Fusilli (Trader Joes)
1/2 Cup Shredded Parmesan Cheese (Yes, I use the containered Kraft stuff)
2-3 Tbsp butter or marjorine
2 tsp fresh dill or 3/4 tsp dry dill
1/2 tsp garlic powder or 1 garlic clove (Increase if you are garlic lovers)
1/4 tsp salt
1/4 tsp pepper

Directions:
1. Boil Fusilli to package directions. Drain.
2. Dump in the rest of the ingredients. Then stir to combine.

Carrot Oat Bran Muffins

Carrot oat bran muffins

Preparation time: 17 minutes
Baking time: 25 minutes
3/4 cup oat bran
1/2 cup whole wheat flour
3/4 cup all-purpose whole wheat white flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger*
1/4 teaspoon ground nutmeg*
1/4 teaspoon ground cloves*
2 Tbsp blue agave sweetener or honey
1 cup almond milk
1 egg
2 Tbsp applesauce
1Tbsp vegetable oil
2/3 cup packed, shredded carrots
Optional:
1/4 cup roasted pecans (To roast pecans, spread on baking sheet and bake for 10 min @ 350 degrees)
1/4 cup cranberries or raisins

* option: replace the nutmeg, ginger and cloves with 1 tsp all spice

Preheat the oven to 375°F, and line 9 tins of a standard muffin pan with muffin papers. In a mixing bowl, combine oat bran, flours, baking powder, baking soda, and spices. In a small mixing bowl, blend agave, almond milk, egg, applesauce and vegetable oil together. Slowly add wet ingredients to dry ingredients, stirring until dry ingredients are moistened. Stir in shredded carrots, pecans and cranberries or raisins. Fill each muffin paper with 2.5 heaping tablespoons of batter. Bake for approximately 25 minutes until muffins are golden and baked through.
Yield: 9 muffins

Adapted from: http://www.diabetesselfmanagement.com/recipes/Breakfast_Dishes/Carrot_oat_bran_muffins

I haven't actually tried exactly this combo, but I'm pretty positive it will be good. I needed to write it down somewhere so I could remember how I wanted to make it. :)

No Dairy Baked Spinach & Mushroom Omelet

Ingredients:
4 oz drained frozen spinach (I thaw the frozen and then ring it out in a towel)(Trader Joes)
4 beaten eggs (Trader Joes)
1 cup almond milk (Trader Joes)
4 oz can mushrooms drained*(Costco)
1 tsp onion powder*
1/4 tsp salt
1/8 tsp pepper
1 1/2 cups shredded dutch goat cheese (You have to shred it yourself. It comes in a wedge.)(Trader Joes)
1 Tbsp all purpose white wheat flour (Trader Joes) You could use any all-purpose flour if you don't have this.

Preheat oven to 350 degrees.

Spray 9" pie tin with cooking spray.

Sprinkle all of the spinach on the bottom of the tin.

Mix all remaining ingredients. Pour into pan. Bake for 1 hour until golden edged and when a knife inserted in the center comes out clean.

* You could substitute the can of mushrooms and tsp of onion powder with 1/4 cup fresh mushrooms and 1/4 cup of your favorite diced onion. Sautee mushroom & onion.

I think I get to call this "no dairy" even with the goat cheese. I had NO yucky feeling in my tummy after this delicious breakfast.